Roasted Halibut With Microgreen Cashew Puree

Ingredients

  • 4 halibut fillets (about 1 1/2 pounds)
  • 2 tablespoons lemon juice
  • 1/4 cup grape seed oil (or avocado oil)
  • 1 clove garlic (minced)
  • salt
  • pepper
  • 8 ounces microgreens
  • 4 ounces microgreens
  • 10 thai basil leaves (fresh)
  • 1 tablespoon ginger (fresh grated)
  • 1 clove garlic
  • 3 tablespoons rice vinegar
  • 1/3 cup grape seed oil (or avocado oil)
  • 1 tablespoon sesame oil
  • 1 tablespoon cashew butter
  • 1 teaspoon chile garlic sauce
  • 1/2 teaspoon sea salt

Instructions

  • Preheat the KitchenAid 30-Inch Steam-Assist Double Oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and place the halibut fillets on it. Whisk together the lemon juice, oil and minced garlic. Pour the mixture over the halibut, then sprinkle each fillet with salt and pepper. Roast in the KitchenAid® 30-Inch Steam-Assist Double Oven for 15-20 minutes, until firm and flaky.
  • Meanwhile, add all the ingredients for the microgreen puree to the KitchenAid® Diamond Blender. Puree until smooth and silky.
  • To serve, place each halibut fillet on a bed of microgreens. Then drizzle the sauce over the top.

Nutrition

  • 800 CALORIES, SODIUM 760mg, FAT 45g, PROTEIN 87g, CARBS DV 4g, FIBER <1 g
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Avocado Hummus Toast With Microgreens

Ingredients

  • 2 slices whole wheat bread or bread of choice
  • 1/4 cup hummus
  • 1/2 avocado
  • 2 tsp. sriracha
  • 1/4 cup microgreens
  • salt to taste

Instructions

  • Toast bread. Spread hummus evenly between both slice of bread. Top with avocado slices, sriracha and microgreens. Add salt to taste, slice and serve.
  • Enjoy!

Nutrition

  • 280 CALORIES, SODIUM 970mg, FAT 16g, PROTEIN 8g, CARBS 31g
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Avocado Toast With Microgreens

Ingredients

  • 2 pieces of gluten-free toast
  • 1 avocado
  • 1 cup microgreens
  • balsamic glaze
  • salt
  • crushed red pepper

Instructions

  • Cut avocado in half and scoop out the flesh. Sprinkle with sea salt and smash with a fork.
  • Spread avocado on warm toast.
  • Top with microgreens, sprinkle with a pinch of crushed red pepper and drizzle with balsamic glaze.

Nutrition

  • Calories: 167kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 487mg | Fiber: 7g | Vitamin A: 170IU | Vitamin C: 11.4mg | Calcium: 17mg | Iron: 0.7mg
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Microgreens Rotti

Ingredients

  • 1 cup Rice floor
  • 2 Green chilli
  • ¼ Tsp cumin seeds
  • ¼ Tsp Salt
  • Water
  • 25 grams Microgreens

Instructions

  • Add 1 cup rice floor to a large mixing bowl along with Microgreens, 2 chilli, ¼ tsp salt and ¼ Tsp cumin seeds.
  • Furthermore, crumble the above mixture well. add in required water to make a soft dough.
  • Additionally, add more water if required. and make smooth and soft dough.
  • now take a small ball of dough and start patting over oiled aluminum foil or banana leaf.
  • Pat as thinly as possible. dip your hand in water so that you can spread easily and avoid from having cracks.
  • grease the tava with oil and gently drop the sheet upside down over the hot griddle.
  • after a minute, peal off the aluminium sheet slowly without breaking your akki rotti.
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EXCELLENT VEGAN MICROGREEN SOUP

Ingredients

  • 1 T. olive oil
  • 1 medium onion chopped
  • 2 garlic cloves diced
  • 2 celery stalks diced
  • 1 oz. Rum
  • 3 cups water
  • 6-8 oz. microgreens (mixed broccoli and cauliflower)
  • 1 T. Dried parsley
  • ½ tsp. Thyme
  • 1 tsp. salt
  • 1 large potato cubed
  • 2 carrots coined.

Directions

This recipe can be scaled up and made in either a Crockpot or coffeepot. Since I am cooking for one, I used my coffeepot

  • Add oil to pot and put on hot plate of coffeemaker.
  • Chop onions, dice celery and garlic add to the pot
  • Add rum
  • Add three cups of water to the coffeemaker and let it drip into the pot. This will heat up everything quicker.
  • When onions are soft (about 1 hour), add the microgreens and cook for 1 hour more.
  • Add spices and salt to the pot. Mix thoroughly.
  • Place in blender and blend until the consistency of pea soup.
  • Coin carrots and add to pot.
  • Dice potatoes into ½ inch cubes and add to pot.
  • Cook for 4 more hours and serve.

Nutrition

  • 150CALORIES
  • SODIUM 640mg
  • FAT 3.5g
  • PROTEIN 3g
  • CARBS 22g
  • FIBER 4g
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Microgreens Paratha

Ingredients

  • 1 cups wheat flour / atta
  • 1 cup methi leaves / fenugreek leaves, finely chopped
  • 2 green chilli
  • ¼ tsp salt
  • 2 tsp oil
  • water as required, to knead dough
  • 5 tsp oil / ghee, for roasting

Instructions

  • Add 1 cup wheat floor to a large mixing bowl along with chopped chilli and Microgreens.
  • additionally, add salt to taste.
  • furthermore, add 2 tsp of oil and combine well.
  • additionally, add some water and knead the dough.
  • cover with moist cloth and rest for 30 minutes.
  • now pinch a medium sized ball dough, roll and flatten it.
  • also dust with some wheat flour.
  • roll to 5 inches using rolling pin.
  • additionally, grease with ghee or oil
  • bundle it up and flatten to ball.
  • further roll it in a thick circle like paratha.
  • now on a hot tawa place the rolled paratha and cook for a minute.
  • furthermore, when the base is partly cooked, flip the Microgreens paratha.
  • also brush oil / ghee and press slightly.
  • finally, serve Microgreens paratha with raita and pickle / Tomato ketchup
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SUPERFOOD BROCCOLI AND EGG SALAD

Ingredients

  • Eggs
  • 1 head of broccoli
  • 1-2 cloves garlic minced
  • 1/2 red onion diced
  • 1-2 TBS Olive Oil or Butter
  • Squeeze of lemon juice
  • 1/4 cup water
  • 1 cup cherry tomatoes
  • 1 cup brocolli and sunflower microgreens
  • Leaves from 6 stalks kale
  • 1 TBS Hemp Seeds
  • Handful of parsley

Instructions

  • In a small saucepan, boil eggs.
  • Meanwhile heat olive oil/butter in a medium pan and add garlic and onion first and cook for a couple mins. Add brocolli, kale, cherry tomatoes and lemon juice. Stir to combine then add water, turn on low and add a lid so veggies continue to cook for a few minutes until soft.
  • Add veggies and boiled eggs to bowl and top with microgreens, parsley, hemp seeds and season with salt.
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SUPER SMOOTHIE RECIPE

Ingredients

  • One banana, sliced
  • 4 to 5 large strawberries
  • ¾ cups vanilla Greek yogurt
  • Approximately 1 cup milk (or to taste)
  • 1 ounce broccoli microgreens

Instructions

Combine all ingredients in a blender. Blend until smooth. Serve

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MICROGREENS SALAD

Ingredients
For the Salad

  • 1 cup of microgreens
  • 1 blood orange, peeled and cubed
  • 1/2 avocado, peeled and cubed
  • 1/2 cup of shredded carrot or daikon radish

For the Dressing:

  • 1 Tbsp. cold-pressed olive oil
  • 1 Tbsp. lemon juice
  • 1 clove chopped garlic (optional)
  • A dash of salt and pepper

Directions

If your microgreens have some soil on them, give them a light wash and air dry them in a colander for a few moments. (They are very fragile so need to be handled with care).
Place them in a bowl and add the remaining salad ingredients.
Stir up your vinaigrette in a little jar and pour on top of the salad.

Nutrition

  • 380CALORIES
  • SODIUM 230mg
  • FAT 33g
  • PROTEIN 6g
  • CARBS 23g
  • FIBER 9g
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Organically Grown

Pesticide Free

Non GMO

Non Hybrid

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